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Maine Lobster Meets New York City’s Culinary Scene

Maine Lobster Meets New York City’s Culinary Scene

The Maine Lobster Marketing Collaborative (MLMC) brought the Maine Lobster story to culinary influencers in New York City. As the culinary capital of the country, NYC’s community of talented and world-renowned chefs learned more about Maine’s best kept secret, New Shell Lobster, as well as the traditional Hard Shell Lobster.

In partnership with lauded chef, restaurateur, cookbook author and television personality Marc Forgione, the MLMC hosted an industry night celebration with the city’s top chefs and media to educate them about the culinary versatility of lobster, Maine’s sustainable harvesting practices and the industry’s impact on the state ofMaine and its economy.

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“I have cooked with Maine Lobster for years, and it has always been one of my favorite, most versatile ingredients,” said Chef Forgione.  “Hosting Maine After Midnight gave me the opportunity to really flex my creative muscles with Maine Lobster, developing dishes like Maine Lobster Jell-o Shots and Grilled Maine Lobster Tails to showcase the meat’s array of flavor profiles and usages.” In addition to his flagship locations Restaurant Marc Forgione and American Cut, Chef Forgione recently opened The Lobster Press (The Pennsy – 33rd & 7th– and opening soon at the World Trade Center), which proudly serve Maine Lobster.

As the importance of sustainable sources increases, NYC’s gifted culinary innovators continue to be more selective. “Maine Lobster provides everything chefs need – a beautifully diverse and flavorful ingredient with a strong sustainable story – to be proud to serve and educate their customers about the quality and heritage of their products,” said Barton Seaver, chef, cookbook author and sustainable seafood expert.

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“Last year, the Maine Lobster industry landed over 120 million pounds for the fourth year in a row,” says Matt Jacobson, Executive Director of the MLMC. “The secret to the success of our fishery is not that we have more traps or more lobstermen on the water, it’s the fact that our 5,600 independent lobstermen have implemented a number of sustainability metrics that have kept our stock healthy. This commitment to sustainably has rewarded us with an abundance of our resource, and we want to share that with consumers nationwide.”

 

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The Maine Lobster Marketing Collaborative brought the “Maine After Midnight” event to chefs in Atlanta,Washington, D.C., and New York City. For more information and photos from the events, follow #MaineLobster.

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